Warm Wild Rice & Chicken Banh Mi Salad

Lisa Keys, Kennett Square, PA
2020 wild rice recipe contest finalist

1 lb Just BARE® Boneless Skinless Chicken Breast Fillets, cut into bite-size pieces
1 clove garlic, grated
canola cooking spray
2 cups cooked wild rice
1 English cucumber, halved lengthwise, cut into ¼" half-moon slices (24 pieces)
¼ cup each, chopped: fresh cilantro and fresh mint
4 green onions, thinly sliced diagonally
½ red bell pepper, thinly sliced
¼ cup dry roasted peanuts, chopped, garnish
Dressing (whisk together):
¼ cup fresh lime juice
2 tbsp canola oil
1 tbsp dark brown sugar
2 tsp fish sauce or soy sauce
1 tsp chili garlic sauce

In large bowl, toss chicken with garlic and 2 tbsp dressing; marinate 15 minutes. Spray large skillet. Add chicken and marinade; cook through. In large bowl, combine chicken and remaining ingredients with remaining dressing; toss. Garnish.

Recipe compliments of the Minnesota Cultivated Wild Rice Council